Ingredients
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1/4 cup olive oil
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2 tablespoons apple cider vinegar
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1 tablespoon honey
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1 1/2 tablespoons caribbean jerk seasoning (I use Ellie's Jamaican Spice Mixture Jamaican Spice Mixture)
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1 teaspoon lime juice
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1/2 lb shrimp, peeled and deveined
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1 red pepper, chunked
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8 ounces button mushrooms
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1/2 fresh pineapple, chunked
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1 mango, chunked
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1/4 cup bicardi rum
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1 lime, wedged
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long grain and wild rice blend, cooked
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1/2 lb chicken breast, cubed
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2 vidalia onions, chunked
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1/2 lb round steak, cubed
Instructions
- Mix together olive oil, apple cider vinegar, honey, Jamaican seasoning, and lime juice in a large glass bowl. Add meat and stir to coat. Let marinate for an hour or two.
- In another bowl, mix pineapple and mango with the rum. Let sit for an hour or two, stirring occasionally.
- Heat grill to medium low.
- Thread meats onto skewers, alternating with fruit and vegetables.
- Grill on medium low for about 20 minutes or until meats are cooked through.
- Serve with long grain/wild rice mixture and wedges of lime to squeeze over kabobs.